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    BLANK » Recipe Index » Caribbean Dishes

    Plantain Frittata (Plantain Omelette)

    Last Updated January 27, 2023. Published May 21, 2021 By Charla 10 Comments

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    This delicious sweet plantain frittata aka plantain omelette is the perfect way to kick start your day. It's made with a combination of large eggs, spinach, bell peppers and boiled sweet plantain (not fried) for a healthier twist.

    slice of omelette with omelette on the big plate

    This is one of those recipes where you can raid your cupboard/pantry and grab whatever you see in sight.

    I love to kick start my day with some plantain, what can I say it's in my DNA. I'm partial to some Oven Baked Plantain but that gets boring sometimes.

    If you are looking for a way to up for plantain game then this omelette/plantain frittata is what you need in your life.

    Frittata (pronounced FRIT-TAT-A) isn't Caribbean, it's an Italian omelette or a crustless quiche which consists of meat, cheese and vegetables.

    Hence the reason why for the title, it's inspired but my recipe has more of a Caribbean/West African twist to it by using plantain - an African/Caribbean stable crop.

    Half an omelette in the frying pan

    Reasons to make this recipe

    • It is suitable for vegetarians
    • A great way to use any leftovers
    • It's relatively easy to make and tasty
    • A tasty fusion recipe
    • Perfect for any plantain lovers

    To boil the plantain

    steps1-8 chopping the plantain and boiling it
    • Cut both ends off the plantain then remove the skin by slicing lengthways (not too deep) then remove the peel with your hands.
    • Slice the plantain in half then continue to slice to form halves.
    • Bring a medium sized saucepan to the boil then carefully add the plantain slices into the pot and boil until the plantain is tender (use a fork to test its readiness, it should be soft).
    • Once the plantain is cooked, immediately drain the water off in a colander to prevent it from continuing to cook. Then allow to cool down and set aside.

    To make the omelette (the steps)

    steps 9-16 making the omelette
    • Meanwhile, heat up some oil in a large non stick frying pan on medium heat.
    • Then sauté the onion and scallion for about one minute.
    • Add the red bell pepper and spinach along with ¼ cup of water to the pan with a lid and steam for 3-5 minutes.
    • Once the vegetables have steamed, remove from the stove, allow to cool down then set aside.
    • Meanwhile, add the seasoning - chives, thyme, pink salt, chilli and black pepper to the bowl with the eggs and whisk together.
    • Add the steamed vegetables then whisk those in as well.
    • Finally fold in the cooked plantain into the egg mixture (don't whisk, use a large spoon).
    • Glaze the frying pan (on medium heat) with some oil then pour in the egg mixture.
    • Cook the first side of the omelette until slightly golden (use an egg lifter/spatula to determine its readiness).
    • Once the side first has cooked, place the omelette under a broiler/grill and cook until golden. (don't put the handle underneath or it may melt. Alternatively you can use the plate and slide method

    Notes and tips

    • Use yellow plantain for this recipe DON'T use green plantain.
    • For optimal thickness use a 24 cm or smaller frying pan/skillet with 10 large eggs.
    • I used my grill (broiler) to cook the top which is easier than flipping the omelette. You can toss the omelette onto a plate and slide it back into the pan instead if you want to.
    • Make sure the skin of the plantain is more on the yellow side with not too many dark spots or the texture will be too mushy to use.
    • Feel free to add any pumpkin, cho cho (christophine) or callaloo (dasheen bush) in place of spinach.
    • Don't over boil the plantain, it shouldn't take too long to cook through and as soon as they do you need to remove and cool down.
    • Be sure to place any leftovers in the refrigerator and consume within 2-3 days.
    One slice of omelette

    More omelette, egg and plantain recipes

    • Sweet Potato Omelette
    • Mushroom Spinach Omelette
    • Philly Cheese Steak Omelette
    • Scrambled Egg Whites
    • Plantain Curry
    • Plantain Lasagna
    • Plantain Porridge

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    omelette on a white plate

    Plantain Frittata (Plantain Omelette)

    This delicious sweet plantain frittata aka plantain omelette is the perfect way to kick start your day. It's made with a combination of large eggs, spinach, bell peppers and boiled sweet plantain (not fried) for a healthier twist.
    5 from 6 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Caribbean
    Prep Time: 20 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 6 people
    Calories: 160kcal
    Author: Charla

    Ingredients

    • 1 large yellow plantain with very few dark spots
    • 1 medium onion sliced
    • 2 scallion sliced
    • 1 red bell pepper sliced
    • 1 cup spinach tightly packed (roughly 100g)
    • 10 large eggs
    • ½ tablespoon thyme (7.5g) dried or fresh
    • ½ tablespoon chives (7.5g)
    • 1 teaspoon black pepper (5g)
    • ½ teaspoon pink salt (2.5g)
    • ½ teaspoon chilli powder (2.5g)
    US Customary - Metric

    Instructions

    To boil the plantain

    • Cut both ends off the plantain then remove the skin by slicing lengthways (not too deep) then remove the peel with your hands.
    • Slice the plantain in half then continue to slice to form halves.
    • Bring a medium sized saucepan to the boil then carefully add the plantain slices into the pot and boil until the plantain is tender (use a fork to test its readiness, it should be soft).
    • Once the plantain is cooked, immediately drain the water off in a colander to prevent it from continuing to cook. Then allow to cool down and set aside.

    To make the omelette

    • Meanwhile, heat up some oil in a large non stick frying pan on medium heat.
    • Then sauté the onion and scallion for about one minute.
    • Add the red bell pepper and spinach along with ¼ cup of water to the pan with a lid and steam for 3-5 minutes.
    • Once the vegetables have steamed, remove from the stove, allow to cool down then set aside.
    • Meanwhile, add the seasoning - chives, thyme, pink salt, chilli and black pepper to the bowl with the eggs and whisk together.
    • Add the steamed vegetables then whisk those in aswell.
    • Finally fold in the cooked plantain into the egg mixture (don't whisk, use a large spoon).
    • Glaze the frying pan (on medium heat) with some oil then pour in the egg mixture.
    • Cook the first side of the omelette until slightly golden (use an egg lifter/spatula to determine its readiness).
    • Once the side first has cooked, place the Omelette under a broiler/grill and cook until golden. (don't put the handle underneath or it may melt. Alternatively you can use the plate and slide method.

    Video

    Notes

    • Use yellow plantain for this recipe DON'T use green plantain.
    • For optimal thickness use a 24 cm or smaller frying pan/skillet with 10 large eggs.
    • I used my grill (broiler) for cook the top which is easier then flipping the omelette. You can toss the omelette onto a plate and slide it back into the pan instead if you want to.
    • Make sure the skin of the plantain is more on the yellow side with not too many dark spots over it or the texture will be too mushy to use.
    • Feel free to add any pumpkin, cho cho (christophine) or callaloo (dasheen bush) in place of spinach.
    • Don't over boil the plantain, it shouldn't take too long to cook through and as soon as they do you need to remove and cool down.
    • Be sure to place any leftovers in the refrigerator and consume within 2-3 days.

    Nutrition

    Calories: 160kcal | Carbohydrates: 14g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 273mg | Sodium: 308mg | Potassium: 375mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1954IU | Vitamin C: 35mg | Calcium: 62mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Sue

      May 22, 2021 at 3:28 pm

      5 stars
      This healthy frittata is truly the perfect start to the day!

      Reply
      • Charla

        May 22, 2021 at 3:29 pm

        Agreed!

        Reply
    2. Jen

      May 22, 2021 at 3:11 pm

      5 stars
      This was such a wonderful twist on our usual frittata. I never would’ve thought to use plantains but it tasted amazing!

      Reply
      • Charla

        May 22, 2021 at 3:11 pm

        I'm so glad you liked it Jen.

        Reply
    3. Julia

      May 22, 2021 at 2:45 pm

      5 stars
      We love frittata but I have never tried it with plantain. Sounds delicious!

      Reply
      • Charla

        May 22, 2021 at 2:48 pm

        Thanks Julia, give it a try if you get a chance to.

        Reply
    4. Claudia Lamascolo

      May 22, 2021 at 1:12 pm

      I love the little bit of savory and sweet to this and totally flavorful, this came perfect recipe!

      Reply
      • Charla

        May 22, 2021 at 2:28 pm

        Thanks Claudia

        Reply
    5. Jac

      May 22, 2021 at 12:18 pm

      5 stars
      Looks perfect for our family picnic lunch. Going to make today and take to my family gathering. Thanks so much for the yummy idea and recipe 🙂

      Reply
      • Charla

        May 22, 2021 at 12:29 pm

        You are most welcome and enjoy!

        Reply

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